SPICY CHOCOLATE CAKE

SPICY CHOCOLATE CAKE

INGREDIENTS:

FOR THE CAKE

1 1/4 cups Wholesome Cane Sugar
3/4 cup butter, softened
1 tsp vanilla extract
3 large cage-free organic eggs
1 cup (6 oz) semi-sweet chocolate morsels, melted and cooled
2 cups all-purpose flour
1 tbsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
1 cup organic milk
1 small jalapeno, seeds removed, finely chopped (or sub a pinch of cayenne)

FOR THE FROSTING

3 to 3 1/4 cups Wholesome Organic Fair Trade Powdered Confectioners Sugar,sifted
1/3 cup milk
1/4 cup butter, softened
2 packets (1 oz each) unsweetened chocolate flavor (or 2 oz cocoa)
2 tsp vanilla extract
1/4 tsp salt

DIRECTIONS:

Step 1

Preheat the oven to 350°F.

Step 2

Grease two 9-inch round baking pans or one 13 x 9-inch baking pan well.

Step 3

For the cake, beat cane sugar, butter and vanilla extract in large mixer bowl until creamy.

Step 4

Add eggs and beat for 1 minute.

Step 5

Then beat in melted chocolate.

Step 6

Combine flour, cinnamon, baking soda and salt in medium bowl. Beat into chocolate mixture alternately with milk.

Step 7

Stir in jalapenos or cayenne.

Step 8

Pour into prepared baking pan(s). Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean.

Step 9

Cool in pan(s) for 20 minutes, and invert onto wire rack(s) to cool completely.

Step 10

For the frosting, beat organic powdered sugar, milk, butter, chocolate flavor or cocoa, vanilla extract and salt in small mixer bowl until mixture is smooth and creamy. Frost cake.

Makes 12 servings.